Cut each biscuit in half and roll into a ball. Place biscuits around the edge of a cast-iron or oven-proof skillet, forming a ring. Brush biscuits with beaten egg combined with water and sprinkle with salt.

Spoon dip in the center of the bread ring in the skillet. Sprinkle with remaining ½ cup cheddar cheese. Bake for 25-30 minutes or until biscuits are golden brown and dip is hot and bubbly. Sprinkle with green onions, before serving.